Qinyuan Spring Introduction
Qingyuan Spring, established in 1949 when the Nationalist government relocated to Taiwan, brings the authentic taste of the Jiang family from Wuxi, inheriting the distinct characteristics of Jiangsu and Zhejiang cuisine as well as Shanghai cuisine. The name "Qingyuan Spring" was given by Mr. Wu Zhi-hui, a member of the Academia Sinica at that time, who also inscribed it himself. The feeling of pleasure experienced during refined literary banquets is compared to the enjoyment of sharing exquisite dishes during gatherings. The restaurant is located on Taiwan Boulevard in the central district of Taichung City and has never moved since it opened over 70 years ago. It has served from a venue for politicians and business elites to a cozy spot for family meals, preserving culinary memories of the last century and continuing to create unique memories for every family that dines there. It is still run solely by Mr. Jiang Shaoyan, the eldest son, while the fourth generation, Jiang Long and Guo Wenzhang, are learning the business and traditions. They insist on daily handmade production of silver thread rolls and various types of steamed dumplings, savory and sweet buns based on old dough. Signature dishes follow the traditional characteristics of Jiangsu and Zhejiang cuisine, such as Ning-style eel sauce, river shrimp, Wuxi pork ribs, and Ning-style eel sauce, which are very popular among food lovers. It is also a must-visit restaurant for many free independent travelers from Japan, South Korea, Hong Kong, and local visitors to Taichung. From 2020 to 2024, it has been awarded the Michelin Guide's Bib Gourmand recommendation for four consecutive years.
